This sorbet delivers an uplifting burst of spring for your soul. Enjoy it in spring when the cherry blossoms are in bloom as well as year-round, whenever you need to be transported into a moment of beauty.
If you don’t have an ice cream maker, this recipe makes gourmet tea popsicles or a granita - which is a mediterranean style sorbet that can be made without an ice cream machine.
"The sour cherry flavour of this sorbet is strong & clear, but the slightly tannic & refreshing tea flavour comes through as well. The sorbet mixture can be made with either cherry juice or pomegranate juice. The cherry juice makes for a more straightforward cherry flavour, while the pomegranate juice allows the tea flavour to come out a bit more. Opinions are exactly divided in our house as to which juice makes the better sorbet. I prefer the pomegranate – I find that the tart, fruity, & slightly bitter overtones match perfectly with the green tea & sour cherry infusion. My helper preferred the cherry juice – she said she loved the way it emphasized the cherry flavour & made it come through beautifully. Really, either way, this is a dynamite dessert." -Chef Heidi Fink
- our tart, fruity ruby coloured Alchemist’s Brew which is a kid’s favourite. The hibiscus & rosehips in Alchemist’s Brew also make it a wonderful pairing with Mexican, Indian & Moroccan food.
- the zesty, lime & green tea deliciousness of Sublime Tea.
- electrolyte replenishing Quench Tea, which makes a delicious sorbet with this recipe, but also makes amazing popsicles that are perfect after a workout, gardening or any physical activities.
P.S. Chef Heidi has a great blog filled with fresh, healthy (as well as decadent) recipes.
SOUR CHERRY GREEN TEA SORBET
by Chef Heidi Fink
Makes about 1 litre of sorbetINGREDIENTS
1 1/3 cup sugar
3 cups water
1/4 cup loose Sour Cherry Green Tea
1 cup bottled black cherry juice OR unsweetened pomegranate juice
2 tablespoons fresh lemon juice (optional – I often add this to the cherry juice version, but not usually to the pomegranate)
1. Combine sugar & water in a medium sauce pan. Heat gently while stirring to dissolve sugar.
2. Bring to a boil & boil for 3 minutes. Remove from heat, let cool for one minute, & then stir in the cherry tea leaves.
3. Let sit for 3 minutes & then strain through a fine-meshed strainer or cheesecloth-lined strainer into a large bowl.
4. Let cool for about 30 minutes. Stir in the juice of your choice & lemon juice, if using. Place mixture in the fridge to cool completely before freezing.
Once cool, this delicious liquid can be made into one of three things:
- Sorbet: pour into an ice cream maker & freeze according to the manufacturer’s directions.
- Gourmet Popsicles: pour into a Popsicle mold & freeze.
- Granita: pour into one or more shallow plastic containers & freeze for four hours, stirring with a fork every 30 minutes to make sure the ice crystals have a uniform texture. (Granita is an early Sicilian form of “ice cream” still enjoyed in fancy restaurants for its simplicity, elegance & crunchy texture.)